Mac-and-cheese just became a weeknight possibility thanks to this easy no-roux recipe. Traditionally, mac-and-cheese begins with a béchamel sauce that is thickened by a butter and flour roux. In this version, we skip the roux all-together and use good ol’ American cheese.
“It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.”
Mom’s chicken salad recipe gets kicked up a notch in Cafe at the Garden’s Chicken Salad Chicken Relleno! It’s all nestled inside an Anaheim pepper and covered in cheese! It’s a recipe this Midland hideaway has kept secret for years–until now!